Herbal rice with mint & cilantro

• 2 bunches Mint, leaves and stems
• 2 bunches Cilantro, leaves and stems
• 300 g (1 1/2 cups) Basmati rice
• 5 tablespoons Olive oil
• 100 g (3/4 cup) Pistachios, crushed
• 1 Large onion, thinly sliced
• 1 cup Squash, diced

1. Cook the rice in 2.5 cups of water for 10 to 12 minutes. Take off heat and keep closed for 10 more minutes. Transfer to a shallow plate to let steam out (or use yesterday‘s rice for even crispier results).
2. Heat a large skillet over medium heat. Add the pistachios and cook, stirring until fragrant and toasted. Transfer to a small bowl.
3. Add olive oil to the skillet. Add the squash and onion to the skillet and season with salt and pepper. Cook for 5 mins.
4. Now add the rice and press the rice gently into the skillet. Cook, without disturbing the rice until it‘s starting to brown nicely along the bottom 8 to 10 minutes.
5. Transfer to a large serving plate along with mint, cilantro and pistachios.